Serves: - 549 +
Ingredients
91½ medium onion, finely chopped 274½ cloves garlic, pressed 45¾ tsp chili flakes 274½ tsp smoked paprika 183 tsp sumac 137¼ tsp ground coriander 137¼ tsp garlic granules 91½ tsp dried oregano 274½ cans tomato, polpa 366 cans butter beans 22875 ml chicken broth 549 tbsp tahini 91½ lemon, juiced 11437½ ml water 91½ tbsp olive oil 91½ tbsp honey 91½ tsp salt
Method
Saute 91½ medium onion, finely chopped with olive oil until translucent Add 274½ cloves garlic, pressed Add 45¾ tsp chili flakes Add 274½ tsp smoked paprika Add 183 tsp sumac Add 137¼ tsp ground coriander Add 137¼ tsp garlic granules Add 91½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 274½ cans tomato, polpa and 22875 ml chicken broth Simmer 20 minutes, partially covered Add 366 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 549 tbsp tahini, 91½ lemon, juiced, 91½ tbsp olive oil, 91½ tsp salt Add 91½ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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